Skip to main content

Carrot, Jicama and Orange Salad

Fresh and colorful salad with a tangy homemade dressing!
Photo of Carrot, Jicama and Orange Salad
Prep time: 20 minutes
Makes: 4 Cups
Nutrition Facts: View label

Ingredients

3 cups cut jicama (¼x1-inch sticks)
1 cup coarsely grated carrot
2 cups bite-sized orange segments (any type)
2 teaspoons vegetable oil
2 Tablespoons orange juice (juice from about ½ orange)
1 Tablespoon honey or packed brown sugar
2 teaspoons lime juice (juice from about ½ lime)
¼ teaspoon salt

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh fruits and vegetables under running water before preparing.
  3. In a large bowl, mix jicama, carrot and orange.
  4. In a small bowl or jar with a tight lid, combine oil, orange juice, honey, lime juice and salt. Mix or shake well.
  5. Pour dressing over the salad and stir lightly.
  6. Serve right away.
  7. Refrigerate leftovers within 2 hours.

Notes

  • Want to use canned mandarin oranges? One 10.5 oz. can equals 1 cup of orange segments.
  • Honey is not recommended for children under 1 year old.
  • Freeze extra lime juice to use later.
  • No jicama? Use apple, turnip or parsnip instead.

Comments

I made this without oil and also added a bit of shredded raw beet. The beet colored the whole salad a bright beet color. One kid that sampled it called it 'carrot candy salad' which helped others want to try it. I called it 'root vegetable salad' since with the beets it has three root veggies.

I made this with a crisp apple instead of jicama and we liked it alot. Maybe not as crunchy as jicama, but the salad was nice and refreshing. I think it would have been even better with some cilantro. I did try a sprinkle of cayenne on my portion, which I liked .

Carrot, jicama and orange salad is a great salad, so refreshing and great on summer days. The carrot and jicama is so crunchy and sweet and then you add the orange and it is even sweeter. I have used this recipe with many different groups and most really enjoy it. Lately the children have been really enjoying it with a sprinkle of tajin on top.

Jicama is often one of the vegetable snacks students get during the school day as part of the Fresh Fruit & Vegetable Program (FFVP). So, I made this recipe in my cooking & nutrition ed classes to show one way jicama can be used in a recipe. Kids really enjoyed it!
Cilantro is a great addition to this recipe as well.

Oh my! This is now a favourite salad! Will make this again.

We have made this recipe many time we love it, but we left out the honey and the olive oil and insted we added some chilli powder and the kids love it.

This salad is great without vegetable oil, too!  I have also substituted turnips for jicama (since they are also white, sweet, and crunchy) and I can grow them in a garden.

You might also like...

Recipes A to Z (without photos)

Beet and Carrot Salad
Sliced carrots and beets are mixed with a light dressing and displayed in a salad bowl.

Beet and Carrot Salad

Quick and simple to make, this creamy, colorful salad makes the perfect side dish.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
3 cups
Tasty Hamburger Skillet
Large bowl of Hamburger Skillet with a melty cheese topping.

Tasty Hamburger Skillet

Kid-approved, hearty recipe with beans, rice and topped with cheese.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
9 cups
Sautéed Cauliflower Rice
Two bowls of grated cauliflower garnished with parsley.

Sautéed Cauliflower Rice

A fun alternative to rice, this cauliflower rice is a great way to add more veggies to your meals.
Prepare:
15 minutes
Cook:
10 minutes
Makes:
4 cups
Guacamole
bowl of Guacamole

Guacamole

Enjoy this easy and delicious guacamole as a topping or a dip. Thanks to the Latin Heritage Workgroup for their assistance.
Prepare:
20 minutes
Makes:
2 cups
Great Gazpacho Soup
Small bowl of tomato based chunky vegetable soup.

Great Gazpacho Soup

Homemade tomato-based chilled soup with hints of lemon and garlic.
Prepare:
10 minutes
Makes:
4 cups
Pico de Gallo
Small bowl of diced tomato-based salsa.

Pico de Gallo

This classic Mexican salsa combines the fresh flavors of veggies, herbs, and tangy citrus for the perfect dip or topper for a variety of dishes.
Prepare:
15 minutes
Makes:
2 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.